Zucchine, limone e fagoli

4

Courgette ribbons with cannellini beans and a lemon dressing

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One here for a friend of mine, Annie Mihell. Saw this recipe, made it for lunch and thought she would love it – so let’s see!

For 4

4 courgettes

1 lemon

400 gm tin of cannellini beans

Some chopped chives

A handful of chopped flat leaf parsley

Salt and black pepper

2 tbsps of extra virgin olive oil

Method

Slice the courgettes thinly lengthways using a swivel blade peeler. Avoid the centre of the courgettes as they are quite bitter for a dish like this. Bring a pan of water to the boil and add the strips for 1 minute, then drain well. Pop into a large salad bowl.

Grate over the zest of half the lemon and squeeze in the juice of the whole lemon. Add the beans, chives and parsley. Season with salt and pepper.

Pour over the oil and mix well. Leave to marinate for at least 5 minutes.

Serve at room temperature with crusty bread. Summer squeezed and sliced for a salad!